- Home >> Lifestyle: Sweets
- Oatcakes Makes
a Perfect Cookie
- BY DANA JACOBI FOR THE AMERICAN
INSTITUTE FOR CANCER RESEARCH
Makes 32 cookies.
I recently praised Irish cooks
for including kale and other vegetables in mashed potatoes, turning
them into especially healthful dishes. In my travels to Ireland,
I have found other memorably great food, thanks to the culinary
revolution that has encompassed much of the country, from Dublin
to Derry and Galway to Ballylickey. Like the improvement in food
in this country, it comes from the work of local farmers, cheesemakers
and other food artisans, along with chefs who use their ingredients
to make not only creative contemporary dishes but also food that
is comfortingly traditional.
Since I love oats and am mildly
allergic to wheat, pursuing wheat-free oatcakes is a particular
passion for me. What I find turns out to be hit and miss.
Originally, Irish oatcakes
were simply oats mixed with water, shaped into a flat cake and
baked on hot stone or a griddle. Even today, I have enjoyed simple,
round oatcakes, thin and crisp, that include only modest amounts
of added fat and sugar. These modest crackers are a treat topped
with sharp Cheddar or served with a spinach salad. My personal
favorite among commercial versions currently available is produced
by the food company Prince Charles founded to help preserve British
As one of my Irish hostesses
observed, it takes patience and a little experience working with
so few and such simple ingredients to produce a good oatcake.
But, for those who would like to try their hand at a homemade
version, the recipe for Scottish Crackers, in AICRs The
New American Plate Cookbook, is easy and as foolproof as they
My best oatcakes are more like
a cookie than a cracker. I use quick-cooking oats, which are
rolled thinner than old-fashioned oats, making tender oatcakes
that dont taste like wood shavings. Using eggs and a little
butter helps keep them together and avoid crumbling. Even when
they cool, these golden oatcakes stay pleasantly chewy and soft,
yet crisp at the edges, just right with a good cup of tea.
Cookies - Makes 32
- Canola oil spray
- 2 cups quick-cooking oats
- 1/2 cup finely chopped walnuts
- 1/2 cup raisins
- 1 1/2 tsp. ground cinnamon
- 1 tsp. baking powder
- Pinch of salt
- 4 Tbsp. unsalted butter, softened
- 3/4 cup lightly-packed light
- 2 large eggs, at room temperature
- 1 tablespoon distilled white
- 2 tsp. vanilla extract
Position racks in the top and
bottom thirds of the oven. Preheat the oven to 375 degrees. Lightly
coat 2 baking sheets with cooking spray.
Combine the oats, nuts, raisins,
cinnamon, baking powder and salt in a medium bowl and set aside.
In a larger bowl, use a hand mixer on medium speed to blend the
butter and sugar until fluffy, then beat in the eggs until the
mixture is smooth. Blend in the vinegar and vanilla. Mix in the
dry ingredients by hand until they are well combined.
Drop the batter by tablespoons
onto the baking sheets, spacing the cookies 1-inch apart. Using
your fingers, press each firmly into flat 2-inch rounds. If the
batter sticks to your fingers, moisten them lightly with cold
Bake 7 minutes. Switch the
position of the baking pans and bake 7 minutes longer, or until
the cookies just begin to brown lightly around the edge. Transfer
the baking sheets onto racks to cool for 5 minutes, than transfer
the cookies to the racks to cool completely.
Per cookie: 75 calories, 3
g. total fat (1 g. saturated fat), 11 g. carbohydrate, 1 g. protein,
1 g. dietary fiber, 29 mg. sodium.
is written by Dana
Jacobi, author of 12 Best Foods Cookbook and contributor to AICRs
New American Plate Cookbook: Recipes for a Healthy Weight and
a Healthy Life.
AICRs Nutrition Hotline is a free service that allows you
to ask a registered dietitian questions about diet, nutrition
and cancer. Access it online at www.aicr.org/hotline or by phone (1-800-843-8114)
9 a.m. to 5 p.m. ET Monday-Friday. AICR is the only major cancer
charity focused exclusively on the link between diet, nutrition
and cancer. It provides education programs that help Americans
learn to make changes for lower cancer risk. AICR also supports
innovative research in cancer prevention and treatment at universities,
hospitals and research centers. It has provided more than $82
million for research in diet, nutrition and cancer. AICRs
Web address is www.aicr.org.
RECIPE POSTED MARCH 25, 2007